dc.contributor.author | POPOVICI, Violina | |
dc.contributor.author | STURZA, Rodica | |
dc.contributor.author | GHENDOV-MOSANU, Aliona | |
dc.date.accessioned | 2022-11-09T12:14:55Z | |
dc.date.available | 2022-11-09T12:14:55Z | |
dc.date.issued | 2022 | |
dc.identifier.citation | POPOVICI, Violina, STURZA, Rodica, GHENDOV-MOSANU, Aliona. Evaluation of antioxidant activity in vitro of donuts enriched with berry powder. In: Modern Technologies, in the Food Industry – 2022: proc. of the Intern. Conf., MTFI – 2022, 20-22 October 2022. Chişinău: Tehnica-UTM, 2022, p. 21. ISBN 978-9975-45-851-1. | en_US |
dc.identifier.isbn | 978-9975-45-851-1 | |
dc.identifier.uri | http://repository.utm.md/handle/5014/21629 | |
dc.description.abstract | Nowadays fast food and products that require a short preparation time are more preferred. So the use of products with high nutritional value is becoming more and more important [1]. Thus, it was proposed to replace wheat flour with berry powder of sea buckthorn, hawthorn and rosehip in a ratio of 5 and 10%. | en_US |
dc.language.iso | en | en_US |
dc.publisher | Universitatea Tehnică a Moldovei | en_US |
dc.rights | Attribution-NonCommercial-NoDerivs 3.0 United States | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/us/ | * |
dc.subject | functional food | en_US |
dc.subject | rosehip powder | en_US |
dc.subject | hawthorn | en_US |
dc.subject | sea buckthorn powder | en_US |
dc.title | Evaluation of antioxidant activity in vitro of donuts enriched with berry powder | en_US |
dc.type | Article | en_US |
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